Need a no-fuss dinner that still feels impressive? This Mediterranean salmon recipe is packed with bold, fresh flavor and comes together in just 30 minutes. Baked with juicy cherry tomatoes, briny olives, lemon, and creamy feta, it’s an easy dinner that feels a little special—without the extra work. Whether it’s a busy weeknight or a laid-back weekend, this one-pan salmon brings a Mediterranean twist to the table, stress-free.
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We all live busy lives, and finding flavorful dinners that don’t take forever can feel impossible. That’s where this Mediterranean salmon comes in—it’s quick, vibrant, and made with simple ingredients you probably already have on hand.
Salmon is my favorite fish, but my husband? Not so much. Until I made this recipe. He took one bite and said, “Wait... this is actually really good.” Total win in my book. (He also loves my teriyaki salmon bowls, so I might be slowly converting him).
Even my salmon-skeptic husband asked for seconds.
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Key Ingredients
- Salmon. I usually go with wild-caught sockeye salmon, either fresh or frozen. It has a rich flavor and vibrant color.
- Cherry tomatoes. Fresh tomatoes create a juicy accompaniment to the salmon and add moisture.
- Kalamata olives (optional). Olives are optional but are a huge component in Mediterranean cooking and bring a salty, briny addition to the dish.
- Artichoke hearts (optional). Artichoke hearts are also optional but give a mild, slightly tangy taste adding complexity and depth to the dish without overpowering the delicate flavor of the salmon.
- Fresh herbs. Chopped dill or parsley adds a bright, herby finish—perfect for that Mediterranean feel.
- Feta cheese. Feta adds a creamy, tangy element to contrast the richness of the other ingredients.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Preheat the oven to 400 degrees F. Add the salmon to a baking dish or sheet pan and season with salt and pepper. Add the tomatoes, artichoke hearts and olives on top of the salmon.
Step 2
In a small bowl or measuring cup, mix the lemon juice, garlic, olive oil, herbs and feta and pour directly on top of the fish.
Step 3
Place in the oven and bake for 15-20 minutes, depending on the thickness of your salmon.
Step 4
Take the salmon out and let it rest for 5 minutes. Serve and enjoy!
Sarah's Top Tips
- Choose high-quality salmon. Start with fresh salmon for the best flavor and texture. Look for fillets that are firm, moist, and have a bright color.
- Pat the salmon dry before baking to help the seasonings stick and give it better texture once cooked.
- Don't overcook. Salmon is best when it's still slightly pink in the center and flakes easily with a fork. Overcooked salmon can turn dry and lose its delicate flavor.
- Mediterranean salmon is best enjoyed fresh off the grill or out of the oven. Serve it immediately to savor its delicious flavors and textures.
Serving Suggestions
Serve your baked Mediterranean salmon hot from the oven with pearl couscous, warm Italian potato salad, or a simple Greek salad and maybe a crisp glass of white wine Pinot Grigio or Sauvignon Blanc.
💡 Leftover Tip: Leftover Mediterranean salmon is delicious served cold the next day. Flake it over a Greek-style salad, toss it into a grain bowl, or pair it with this Lemon Orzo Salad with Feta for a quick and flavorful next-day lunch—no reheating needed.
Storage & Reheating
Make-ahead tips: You can prep components in advance—like marinating the salmon or chopping the vegetables—but for the best flavor and texture, cook the salmon just before serving.
Fridge: Leftover salmon should be stored in an airtight container for 3-4 days.
Reheating: Reheat gently in the oven or microwave. Keep in mind that salmon is best enjoyed fresh, so serve immediately if possible to preserve texture and flavor.
More Seafood Recipes to Try
- Fish Tacos with Mango Salsa30 Minutes
- Teriyaki Salmon Bowls30 Minutes
- Baked Halibut Recipe30 Minutes
- Shrimp with Vodka Sauce40 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Baked Mediterranean Salmon (Easy 30-Minute Dinner!)
See the full post for extra tips and photos
Ingredients
- 1-1 ¼ pounds salmon, cut into filets
- salt and pepper, to taste
- 1 pint cherry or grape tomatoes, cut in half
- ½ cup pitted kalamata olives, cut in half
- ½ cup artichoke hearts, diced
- 2 tablespoons extra virgin olive oil
- ½ lemon, juiced
- 3-4 garlic cloves, chopped or minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees F.
- To a sheet pan or baking dish, add the salmon and season with salt and pepper. Add the tomatoes, olives and artichoke hearts to the pan. (1-1 ¼ pounds salmon, salt and pepper, 1 pint cherry or grape tomatoes, ½ cup pitted kalamata olives, ½ cup artichoke hearts)
- In a bowl, mix together the remaining ingredients and pour on top of everything in the pan. (2 tablespoons extra virgin olive oil, ½ lemon, 3-4 garlic cloves, 1 tablespoon fresh dill, 1 tablespoon fresh parsley, ¼ cup crumbled feta cheese)
- Bake for 15-20 minutes, let the salmon rest for 5 minutes and serve.
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Sarah's Tips
- Use quality salmon: Choose firm, moist fillets with a bright color for the best flavor and texture.
- Pat dry before baking: This helps seasonings stick and prevents steaming.
- Don’t overcook: Salmon should flake easily and remain slightly pink in the center.
- Serve immediately: Mediterranean salmon is best right out of the oven or off the grill.
- Make ahead: Prep veggies or marinate salmon ahead, but cook just before serving.
- Store leftovers: Keep in an airtight container in the fridge for up to 3–4 days.
- Reheat gently: Use the oven or microwave, but know it’s best enjoyed fresh.
KITCHEN TOOLS NEEDED
- 1 Knife
- 1 Cutting board
- 1 Small Bowl
MelisendePF says
Enjoyed the recipe a lot.